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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-23-2013, 06:11 PM   #16
chingador
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Ranch style beans have a little southwest spice and are a tad sweet. The main function of these beans is to tighten, not so much to flavor, so if you just buy a can of pinto beans, that should work out alright. As it is, there is enough spice in the chili to get you where you need to go.
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Unread 02-23-2013, 06:27 PM   #17
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Looks great! Thanks for the post.
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Unread 02-23-2013, 06:44 PM   #18
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i enjoyed it, yes. thank you.
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Unread 02-23-2013, 10:15 PM   #19
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Mmmm, I'm ready for some chili now!
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Unread 02-23-2013, 11:15 PM   #20
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Quote:
Originally Posted by RangerJ View Post
Great write up! I'll have to give this a try next time I make chili.
My competition chili I myself would rate a 7. I can't seem to break the top 10. I'm gonna make a batch of this stuff this week. Looks dayuuuum tasty! Got a sanctioned comp coming up and I'm tired of my recipe, gonna try this one out! Thanks for sharing!
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Unread 02-24-2013, 08:10 AM   #21
chingador
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thanks for the kind words guys. I would love to hear some feedback on this.
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Unread 02-24-2013, 08:23 AM   #22
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I really appreciate this thread. Thanks for all the work and explanation it took to put together. You give me several new ideas to consider and absorb.
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Unread 02-24-2013, 08:45 AM   #23
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I had read about pureeing the beans and want to try that next time I make chili - I'm not a big fan of beans and this looks like a great way to get the benefits of beans without the texture ick factor that gets me.

The Tortilla crumbs - corn or flour?
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Unread 02-24-2013, 09:43 AM   #24
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Great post... I wish I could give it a taste as I'm sure it is FANTASTIC!
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Unread 02-24-2013, 10:22 AM   #25
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Well written chingador, I always enjoy seeing a new perspective on the art of creating the ultimate pot of red. I am sending my brothers in Houston a request to send me a bottle of the Fiesta pinto bean seasoning and maybe some more ranch style beans. (I have one can left from my last visit, usually just serve that on the side for folks that have to have beans with their chili....) I am familiar with all the other spices except for the Aleppo pepper, hope to find that locally. Nice job, great looking pot of Texas Red and I am sure it tastes even better.!!
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Unread 02-24-2013, 11:52 AM   #26
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Quote:
Originally Posted by LMAJ View Post
I had read about pureeing the beans and want to try that next time I make chili - I'm not a big fan of beans and this looks like a great way to get the benefits of beans without the texture ick factor that gets me.

The Tortilla crumbs - corn or flour?
corn tortilla crumbs for sure. Like I mentioned in the post, if you cannot find the crumbs, just buy some corn tortilla chips and grind them up in a food processor or blender.
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Unread 02-24-2013, 11:54 AM   #27
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Excellent tutorial. Thanks.
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Unread 02-24-2013, 12:01 PM   #28
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Oh, and once again, it got the thumbs down from my wife as well as my mother in law. Too spicy. I am starting to believe that they just don't like chili. Either that or I have a huge tolerance to peppers.
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